Zingerman’s Creamery in Ann Arbor Michigan makes cheese, and gelato from local milk.
Cheesemaker and proprietor of Zingerman’s Creamery, John Loomis is eloquently describing the process of converting lactose to lactic acid to eventually make cheese. Beginning with cream cheese in 2001 from a 1930s recipe, Loomis has expanded the offerings to cow’s, and goat’s milk cheese and gelato.
I sample the liptauer (a kind of cheese spread combined with paprika, garlic, capers and anchovies) and the Manchester (comparable to Camembert) with an oozing creaminess that would be delicious encased in puff pastry.
This article originally appeared in the Spring 2015 issue of City Style and Living Magazine.
